RECIPE: REC: Chicken with banana curry sauce

RECIPE:
E

evan

Well-known member
I'm making this for dinner tonight.

Recipe found at cyber-kitchen.com

Chicken with Banana Curry Sauce

Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn't worry about your dinner tasting like dessert

SERVINGS: 4

2 large bananas, cut into pieces

2 tablespoons curry powder

2 teaspoons ground coriander

1 teaspoon dry mustard

3 tablespoons butter

Grated zest of 1 lime

4 teaspoons lime juice

1 1/4 teaspoons salt

1/2 teaspoon fresh-ground black pepper

3/4 cup water, more if needed

4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed

1 tablespoon fresh chopped parsley (optional)

Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.

Menu Suggestion: Be sure to have plenty of rice ready to catch the generous quantity of sauce.

 
We LOVED it!!! If you like creole food, this is a wonderful dish! >>>

I ate more than I intended to, my fiance litterally licked his plate clean! smileys/smile.gif

We are definitely making this again!!!

 
I'm definitely going to give this a try!!!

Unfortunately it won't for a few weeks. What with the Jewish holidays and several business trips within the next 3 weeks...I doubt I'll be trying any new recipes for a while:)

Debra

 
I did use very ripe but firm bananas, - medium size. I figured, the riper, the sweeter. But >>>

I wouldn't use over ripe bananas (like when the skin turns black, or with black spots) because of the more grainy texture of the bananas, kwim?)

The recipe calls for large bananas, but I'm making the banana yeast bread tomorrow so I needed to save some for my baking.

I don't know if it makes a difference but I used freshly ground pepper and freshly ground coriander.


I served it with rice.

 
- and let me add, since my old blender died and my food processor is still in a box somewhere >>>

I used an old fashioned potato masher to mix the bananas, butter and spices. It worked like a charm! smileys/smile.gif

 
Thank you...makes sense. Don't know if I will muster up the courage to try it or not, I don't like

banana breads and cakes at all!

 
It didn't taste bananas at all, Curious1. I think the bananas are in there for >>>

texture and a little sweetness.

I didn't tell my boyfriend about the bananas either before I served it to him, because he's no fan of bananas either. I made him guess what was in it, and he suggested onions!

On the other hand, he hasn't cooked anything but water in 13 years, so........ smileys/wink.gif

 
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